Clementine or Algerian tangerine
Did you know that the clementine, like the tangerine, is a cross
between a mandarin and a bitter orange?
It was created at the beginning of the 20th Century in Algeria by a French missionary by the name of Clément Dozier, hence the name Clementine.
The clementine is cultivated in abundance in Corsica, Spain, Italy, North Africa and Israel. Its skin is fine and reddish-orange in colour. Its flesh is juicy and slightly acid.
- Choose a clementine that is heavy for its size, indicating that the fruit contains a lot of juice. Several varieties have a swollen and dented appearance, which is normal. A clementine, however, should not be soft.
- The clementine can replace the orange in many recipes.
- The clementine is great in a spinach salad or used to flavour and/or decorate desserts.
- Add a distinctive taste to your grills, top them with a clementine-flavoured pat of butter which can be made by simply combining some pulp and a little rind with some soft butter.
To eliminate unpleasant odours that are the result of a
recently-prepared dish, place clementine peels in the still warm
oven.
 Grilled Panettone with Clementines |
 Couscous with Shrimp and Clementines |
 Clementine Mousse |
 Beef Stir-fry with Miso, Clementines and Sugar Snap Peas |
 Clementine Poppyseed Loaf |
Click here and discover our delicious clementine recipes !
The peak period for clementines is October to March and they are
especially plentiful during the holidays.
The clementine is an excellent source of vitamin A and provides
folic acid and potassium. It is also a source of vitamin C.
Clementines are very fragile and should be stored in a cool (not
cold) place. We recommend eating them when they are at their
coolest.